Burger nights turn into next level dinners when served on these easy homemade Sourdough Hamburger Buns. I’ll be honest, I thought these might not be worth the time but after we had burgers WITH these Sourdough Buns we all decided they’re more than worth it! They are soft and fluffy but stout enough to hold all the sauces, toppings and goodness a Burger or Sandwich should hold. The only hitch with this recipe is that you do need to make the dough at least 1 day ahead of time to allow the sourdough starter enough time to help the buns rise. I see this as a perk though! You can make this dough anytime during the week, it will hold it’s rise for at least 5 days. Put the dough into the fridge and then the day you want to bake, pull it out, shape and bake. Or you can mix up the dough, proof it overnight, bake and freeze the buns. The full recipe makes 12 buns. We keep a large container of them in our freezer and pull them out as needed for grill nights.

One of our favorite Burgers to make is Thai Burgers! With our all time fave peanut sauce, spicy slaw and pickled onions. Here’s the recipe!

We put all the tools I use for this recipe here in our Baking Essentials List on Amazon. From the scale to the Danish Dough whisk, pastry brush and more.

Here’s what you’ll need to bake up your own trays of Homemade Hamburger Buns. Come bake along with me in the Video Class!

Ingredients:

Soft Fluffy Sourdough Hamburger Bun Recipe

240 g active sourdough starter (fed)
340 g milk
116 g warm water
123 g melted butter (or non-dairy butter)
20 g sugar (or honey)
700 g bread flour (I use King Arthur)
17 g fine salt
Egg Wash (optional):1 egg + 2 tbsp cream (or water for dairy-free)

Instructions:

Mix Dough: Combine starter, milk, water, butter, sugar. Mix well with your Danish Dough Whisk, then mix in the flour until shaggy. Once the flour is incorporated, add the salt simply by shaking it over the top of the dough.

Rest: Cover and Let rest for 30 minutes, then incorporate the salt with your first stretch and fold

Stretch & Fold: Every 30 min for 2 hours (4 rounds total)

Cold Proof: Cover and refrigerate 24 hours (up to 5 days)

Shape: Divide into 95–135 g portions and shape into balls. Place on a baking sheet lined with parchment paper.

Proof: Let rise 2½ hours in a warm oven (light on + bowl of water) If you're letting yours rise on the counter be sure to cover so the buns do not dry out.

Preheat: Remove buns from the oven, preheat oven to 450°F, the buns can rest on the counter while your oven preheats.

Egg Wash: Brush tops with a thin even coating for golden color

Bake: 450°F for 15 min

Reduce to 425°F, rotate your baking sheets for even browning on all buns. Bake 5–10 more min until fully golden

Cool: Let cool completely before slicing

🛒 Shop My Kitchen & Baking Essentials: https://a.co/d/0iGVMMSS

✨ These are the tools I reach for again and again when baking sourdough at home.

If you’d like to use the same tools I use in my kitchen, I’ve linked them here for you:

• Danish Dough Whisk: https://amzn.to/4cMdXfB

• Digital Kitchen Scale: https://amzn.to/4cpsIVq

• Bread Knife (our favorite for sourdough + buns): https://amzn.to/4vAdDJp

• Large Baking Sheets: https://amzn.to/4cIjBQM